Ingredients

Directions

Saute onions and garlic in a medium saucepan until onions are tender but not brown. Stir in salt and curry powder and cook for 1 minute. Add lentils, rice and water. Bring to a boil. Lower heat and put a lid on it. Let simmer until rice is tender. Excellent served with steamed carrots and other vegetables. May be used as a side dish or main dish. Could also be used as a dip for raw veggies. Leftovers are always appreciated for lunch the next day.

Not bad, would have worked better if I'd cooked it in my rice cooker. At first it was too crunchy so I added water & cooked longer, but then it turned into mush. Not sure if I'll try it again, but maybe with adding carrots and a bit more spice.
- 8/29/12

Made this for lunch today and my husband gave two thumbs up. Although my chronic heartburn and reflux have improved dramatically since tracking food intake, exercise, and weight loss, I was wary of using too much curry so started out at half the listed amount and used a salt substitute. Yummy!
- 8/23/12

Made this last night -was surprised the lentils just disappeared! It was good, but missing something - I added some red pepper, but that wasn't it ... I also reduced the olive oil by 1/3, maybe that was it. I plan to tweek it next time! Thanks for a way to try a new food!
- 2/1/10